This was the first time I made this, and I’m glad there are leftovers. My husband is probably more excited than me because he gets to take some to work tomorrow!

I love mushrooms and try to include them into my diet daily!

This has a bit of a zip to it with the addition of the poblanos, jalapenos, and the diced chilis, but I tried to keep it pretty mild. However, I love spicy food and sometimes am unable to tell if something is actually spicy or not. These additional peppers lend a very nice flavor!

Upon first glance, this recipe may seem like a lot, but it really isn’t. I used many of the same spices at different times and instead of lumping them altogether and possibly causing some confusion, I decided to enter them more than one time. Hope that makes sense.

The browning sauce is made by Kitchen Bouquet and can generally be found in the condiments aisle by the worcestershire sauces. This addition is optional but does lend a thickness to the mushroom sauce that I prefer. You can try using soy sauce or any other gluten free “soy” replacement as well.

Chop your 6 gold potatoes into small chunks and put those and the cauliflower florets into a pot of water.

Bring to a boil until potatoes are fork tender, then turn off the heat.

Meanwhile, sautee the leek and poblanos, adding a tsp of water here and there to keep from sticking. Sautee until softened.

Then, add your 1 tsp of minced garlic and sautee for 30 seconds.

Add in your thickly chopped baby bellas and sautee, adding bits of water so nothing sticks.

Then, add in your 1 tbsp of onion powder and 1 tbsp of garlic powder. Mix. Add water when necessary.

Add in your browning sauce.

Reduce your sautee heat to low, making sure there is enough liquid so the veggies do not dry out. Leave them alone for a bit.

For the Potatoes/Cauliflower

Drain the water from the potatoes into a separate bowl and set the water aside.

Put all BUT 1/3 of the potatoes and the ALL OF the cauliflower into a Vitamix with a bit of the potato water, about 1/2 a cup, along with the lemon juice, miso paste, mustard, garlic powder, onion powder and nutritional yeast.

Mix until creamy, adding in a little bit of water at a time.

In the pot, add about 1/3 cup of potato water back in and roughly mash that remaining 1/3 of potatoes.

Pour in the mixture from the Vitamix plus as much remaining potato water as you'd like in order to get it to your own preferential soup consistency. (I like mine kind of thick)

Stir. Then add in your mushroom mixture, the jalapenos, fajita seasoning and the green diced chilis.

Put the heat on simmer and add in your diced potatoes. Simmer for about 30 to 45 minutes.

Recipe Notes

Before I ate this, I generously sprinkled nutritional yeast all over the top. I loved it that way!

If you eat vegan cheese, I'm sure sprinkling that over the top or let's be real, dumping it over the top, would be a melt cheesy paradise!